Now, if you have navigated to this page in the hopes of finding a lo-cal version of Cinnamon Roll, you are wasting your time. I use butter. Copious amounts of butter. And I don't skimp on the sugar, either. Seriously, we are talking about Cinnamon Rolls. It is a once in a while treat, not the mainstay of anyone's diet. So let us begin.

Heat the milk, 1/4 cup butter and 1/4 cup sugar in a small
saucepan until butter is melted and sugar is dissolved. Remove from heat. Let
cool until temperature is about 110 degrees F (like bathwater warm).

I almost always heat it too much at first. Be sure to let it cool down so you don't kill the yeast. The butter will finish melting, trust me.

In a large mixing bowl, combine milk mixture with yeast,
egg, and 2 cups of the flour and the salt; beat well. Add the remaining flour,
1/2 cup at a time, stirring well after each addition. When the dough has just
pulled together, turn it onto a lightly floured surface and knead until smooth,
about 5 minutes. (Alternately, just use the dough hook on your mixer and let
the mixer knead the dough for about five minutes)

The egg, butter, and sugar will give you a nice rich dough...the perfect vehicle for even more butter.

Place the dough in a greased bowl and cover with a clean
damp towel. Allow dough to rise until double, about 1 hour. In the meantime,
in a small bowl, mix together the softened butter, brown sugar and cinnamon.

Roll out the dough into a 12X9 inch rectangle (I like to do
this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle
with pecans if desired. Roll up the dough and pinch seam to seal. Cut into 12
equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise
until doubled.

Add some pecans, if you like. Or some raisins or chopped apple. This batch is going to be plain.

Be sure to use a sharp knife when cutting...you don't want all of the filling to squish out.

Bake at 375 degrees for 25 to 30 minutes or until browned.
Remove from oven and frost while warm.

You are not required to frost these, but I think it adds a little je ne sais quoi.

I personally like my Cinnamon Rolls frosted with a nice Orange Cream Cheese Frosting, but a simple drizzle of glaze will suffice. If you're interested, here's my recipe...I just used it on my Red Velvet Brownies. :)

14 comments:

I found your link on Baking Bitches on facebook and WOW...you´re like my soul sister...at least in your baking...I´ve glanced quickly around your site as I don´t have a lot of time right now but I´ve also saved it and will be back to try some recipes and look around some more. Everything looks amazing and I´m right there with you- if you´re going to bake- use the real stuff and plenty of it! Do it right or don´t do it at all :-) Baking is not for the faint of heart! hahahaha! All the best from your newest fan in Norway :-) Amy :-)

I've been dreaming of cinnamon rolls for days now. I so love them, and absolutely rich in butter and sugar, I like it when the sugar caramelizes on the bottom. The only danger is that I can eat half a batch within an hour, can't resist

Oooh yum. They look amazingly soft and delicious. I like that your filling is more of a paste instead of the regular cinnamon-sugar. I've seen that on KAF and always wanted to try that. Will probably give your Pumpkin Cinnamon Rolls a try. That just intrigues me. Plus, I have some pumpkin in the freezer from when I made BOM's pumpkin dinner rolls. Thanks for sharing the recipes!!

I am so coming to your house for breakfast. These look so delicious and gooey. My mom used to always make cinnamon rolls for Christmas morning. I think I will be putting this recipe in my hat to save for later.

These look really great! I was just wondering though, should I use bread flour or all purpose? I use bread flour for pizzas and other breads, but it's suitable for cinnamon rolls right? Does it give a softer texture?

About Me

My blog, The Dutch Baker's Daughter , was started in 2009 as a way to connect with others in the food community and to share my love of cooking and baking with home cooks on every level. While the title of my blog describes my heritage perfectly (as I am indeed the daughter of a Dutch baker), I was born and raised in the United States and my own recipe style is varied. I do share a handful of Dutch recipes, but I am first and foremost a competitive cook and baker, having placed in and/or won several recipe contests. My passion is to share these competitive adventures and the results are all over the board... desserts, breakfasts, dinners, appetizers, cocktails...nothing is off limits!

The Original Dutch Baker

My Heritage

On September 17, 1944, my father, Joost Stapelbroek, was delivering bread by bicycle in the Dutch countryside. He looked up in the sky and to his amazement, he saw the 101st Aireborne Division descending into his Nazi-occupied country to begin Operation Market-Garden and to begin the liberation of Holland. His admiration of those wonderful Screaming Eagles led to his love of all things American and ultimately to his decision to relocate his family to this fabulous country.